Finely chop the vegetables and sauté them in a pan with olive oil until softened.

Add the beef and season with salt.

Deglaze with white wine.

Simmer the ragù over low heat for about 1 hour, stirring occasionally and adding water if needed.

Add pepper at the end.

Cook the fettuccine in plenty of salted water, drain, and toss with the ragù.

Serve with plenty of grated Parmesan cheese.